Recipe courtesy of Jean Anderson

Macaroni Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
  • Yield: 6 servings
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3/4 cup buttermilk

3/4 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Black pepper to taste


3 cups cooked elbow macaroni

1 pound lean, cooked ham, cut into 1/2-inch cubes

2 ribs celery, chopped

1/2 cup peas

1/2 cup chopped sweet pickles

1/2 cup chopped red bell pepper

2 scallions, chopped


Cherry tomatoes


  1. To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use. 
  2. For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.